Golden Lentil Soup with Carrot Ginger Swirl and Crispy Shallots

Ingredients

• •1 cup red lentils
• •4 cups vegetable broth
• •1 large carrot, peeled and chopped
• •1 medium onion, chopped
• •2 garlic cloves, minced
• •1-inch piece of ginger, grated
• •1 teaspoon ground turmeric
• •1 teaspoon cumin
• •1 tablespoon olive oil
• •1/4 cup coconut milk
• •2 large shallots, thinly sliced
• •2 tablespoons all-purpose flour
• •1/4 cup vegetable oil for frying
• •Salt to taste
• •Fresh cilantro for garnish

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs clear. Set aside.

2. 2

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Stir in the minced garlic, grated ginger, ground turmeric, and cumin. Cook for another 1-2 minutes until fragrant.

4. 4

   Add the rinsed lentils, vegetable broth, and a pinch of salt to the pot. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender and creamy.

5. 5

   Meanwhile, in a small saucepan, boil the peeled and chopped carrot with a little water until soft, about 8-10 minutes. Drain and blend the carrot with the coconut milk until smooth to create the carrot ginger puree. Set aside.

6. 6

   To prepare the crispy shallots, toss the thinly sliced shallots with the all-purpose flour until evenly coated. Heat 1/4 cup of vegetable oil in a skillet over medium-high heat. Fry the shallots in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel to drain. Sprinkle with a pinch of salt.

7. 7

   Once the lentils are cooked, taste and adjust seasoning with more salt if needed. Ladle the soup into bowls.

8. 8

   Swirl in a spoonful of the carrot ginger puree into each bowl of soup and top with the crispy shallots.

9. 9

   Garnish with fresh cilantro and serve warm with crusty bread or naan on the side.